Persian-inspired braised beef & Golden Rice
Serves: 6 | Prep: 20 min | Cook: 2.5 - 3 hr
Ingredients:
Braised Beef
- 2½–3 lb Chuck Roast, Cubed
- 2 Tbsp. Olive Oil
- 1 Large Yellow Onion, Sliced
- 3 Garlic Cloves, Minced
- 2 tsp. Turmeric
- 1 tsp. Ground Cumin
- ½ tsp. Cinnamon
- 1½ tsp. Kosher Salt
- ½ tsp. Black Pepper
- 2 Tbsp. Tomato Paste
- 1 Can (14–15 oz.) Diced Tomatoes
- 2½ Cups Beef Broth
- 1 Tbsp. Brown Sugar or Honey
- 1 Lemon
- 2 Tbsp. Butter
Golden Rice
- 2 Cups Basmati or Long-Grain White Rice
- 3½–4 Cups Water or Chicken Broth, According to Package
- 2 Tbsp. Butter
- ½ tsp. Turmeric
- ½ tsp. Salt
- Fresh Parsley, Finely Chopped, Optional
Directions:
1. Pat beef dry and season with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat. Brown beef in batches until deeply golden. Transfer to a plate.
2. Reduce heat to medium. Add onion and cook for 8–10 minutes until softened and golden. Add garlic, turmeric, cumin, and cinnamon. Cook for 30 seconds.
3. Stir in tomato paste and cook for 1–2 minutes. Add diced tomatoes and beef broth, scraping the browned bits from the bottom of the pot.
4. Return beef and its juices to the pot. Bring to a gentle simmer. Cover and cook on low for 2–2½ hours, or braise in a 325°F oven for approximately 2½ hours, until fork-tender.
5. Uncover for the final 20–30 minutes to reduce the sauce. Stir in brown sugar or honey, 1–2 tablespoons fresh lemon juice, and butter. Taste and adjust seasoning.
6. Rinse rice until water runs mostly clear. Cook according to package directions, adding turmeric and salt to the cooking liquid.
7. Fluff cooked rice gently with butter. Spoon onto a serving platter and arrange tender beef alongside. Drizzle with braising sauce and finish with finely chopped parsley, if desired. Serve warm.